Fry up the bacon so it’s firm but not done. Remove the cooked bacon, set aside. Keep the bacon drippings in the pan. Working in batches if necessary, add onions and chicken. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning sprinkle the chicken with salt and pepper. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer.

Transfer to crockpot and cook on low for 3 hours, or until chicken is tender and cooked through. Saute the mushrooms and potatoes in the drippings left over and here is where I like to flambe some brandy into the finish, to give it some sweetness, and it’s fun to light things on fire.

Remove chicken and veggies to a separate platter, cover and let rest. Remove the bay leaves and sprigs.

Transfer the liquid to the saute pan. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. I usually add some corn starch mixed with cream to assist with the thickening. Lower the heat, stir in the butter. Plate the chicken and veggies over rice and coat with the sauce. Enjoy!